Some of you may or may not know this but when my boy was a baby and still eating formula, I made it at home (most of the time) It turned out really great and he very rarely spit up when he had this. When we gave him powdered formula from the store he spit up quite a bit.
First you'll need glass baby bottles to store the milk in. You can find glass bottles almost anywhere now. Babies R Us and Target usually always have them in stock.
The recipe below makes approx. 180 oz.. Which is enough for two weeks. (usually)
Ingredients:
9 1/2 cups filtered water
10 Tbsp gelatin
10 cups whole milk
1 1/4 cups home made liquid whey (see below on how to make whey)
1 Cup + 4 Tbsp Lactose
1 1/4 tsp bifidobacterium infantis
10 Tbsp cream (if you use raw milk, or milk that has cream on the top - you do not need to add cream)
5 tsp cod liver oil
5 tsp expeller pressed sunflower oil
5 tsp extra virgin olive oil
2 Tbsp coconut oil
2 Tbsp Frontier brand yeast flakes
1 1/4 tsp acerola powder
Directions
Add gelatin to water and heat gently until gelatin is dissolved. Place all ingredients into a glass or stainless steel container and mix well.
Put into very clean glass bottles and refrigerate. To serve, warm in bottle. You can use a bottle warmer or pot of water on the stove.
NOTE: Any of the items listed can be found at any health food store. (i.e. Whole Foods) Most associates that work at the health food stores can easily help you find any of these. If they don't have them in stock they will order them in.
Liquid Whey:
First you need plain yogurt. You can buy it from the store or if you have home made yogurt that will work too. But it must be plain.
Line a large strainer with a clean kitchen towel or cheese cloth. Place it in a large pitcher, then dump the yogurt into it.
Let it sit and drip for a few hours, take the towel off the strainer and tie it onto a wooden spoon (or any large spoon or spatula) and place the spoon on top of the pitcher to where the towel of yogurt is hanging suspended in the pitcher from the spoon. Leave it there overnight, until it completely stops dripping.
When it is done, the stuff that dripped into the pitcher is whey. It will last about six months in the fridge. The stuff in the towel is like cream cheese and can be used just like cream cheese in recipe's and such. It will last about one month in the fridge.
Note, leave the yogurt sitting out at room temp during this process.
Wednesday, March 10, 2010
Hibiscus Honey Iced Tea
Ingredients
6 hibiscus tea bags
1/2 cup honey
1 cup fresh lime juice
1 cup light rum (optional)
Directions
In a large heatproof pitcher combine tea bags, honey and five cups boiling water. Steep for 10 minutes. Discard tea bags. Add lime juice, rum (if using) and 3 cups cold water. Refrigerate until cold (at least 1 hour and up to 1 week) Serve over ice.
6 hibiscus tea bags
1/2 cup honey
1 cup fresh lime juice
1 cup light rum (optional)
Directions
In a large heatproof pitcher combine tea bags, honey and five cups boiling water. Steep for 10 minutes. Discard tea bags. Add lime juice, rum (if using) and 3 cups cold water. Refrigerate until cold (at least 1 hour and up to 1 week) Serve over ice.
Thyme Lemonade
Ingredients
1 1/2 cups sugar
1 bunch fresh thyme, plus sprigs for garnish (optional)
2 cups fresh lemon juice (about 10 lemons)
1 cup gin (optional)
In a medium saucepan bring sugar, thyme and 1 cup water to a boil; stir until sugar is dissolved. Stir in lemon juice, gin (if using) and 6 cups cold water. Strain into a large pitcher. Refrigerate until cold. (at least one hour and up to 1 week) Serve over ice.
1 1/2 cups sugar
1 bunch fresh thyme, plus sprigs for garnish (optional)
2 cups fresh lemon juice (about 10 lemons)
1 cup gin (optional)
In a medium saucepan bring sugar, thyme and 1 cup water to a boil; stir until sugar is dissolved. Stir in lemon juice, gin (if using) and 6 cups cold water. Strain into a large pitcher. Refrigerate until cold. (at least one hour and up to 1 week) Serve over ice.
Tropical Ginger Punch
Ingredients
3 cups orange juice
3 cups pineapple juice
1 Tbsp finely grated peeled fresh ginger
2 cups vodka (optional)
4 cups chilled ginger ale or club soda
orange wedges, for garnish (optional
Directions
In a large pitcher stir together OJ, pineapple juice, ginger and vodka (if using) Refrigerate until cold, at least one hour. (and up to one week) Just before serving stir in ginger ale. Serve over ice.
3 cups orange juice
3 cups pineapple juice
1 Tbsp finely grated peeled fresh ginger
2 cups vodka (optional)
4 cups chilled ginger ale or club soda
orange wedges, for garnish (optional
Directions
In a large pitcher stir together OJ, pineapple juice, ginger and vodka (if using) Refrigerate until cold, at least one hour. (and up to one week) Just before serving stir in ginger ale. Serve over ice.
Peach Pie
Ingredients
Pie crust
4 Large peaches, sliced.
3 Large peaches, sliced
1 cup sugar
1/2 cup water
3 Tbsp cornstarch
1 tsp almond extract
Directions
Put 4 large peaches (sliced) into pie crust.
Add 3 sliced peaches to a pan with sugar, water & corn starch. Cook until thickens at 375 in the oven. After it has thickened add the almond extract.
Pour over peaches in pie crust and refrigerate.
Pie crust
4 Large peaches, sliced.
3 Large peaches, sliced
1 cup sugar
1/2 cup water
3 Tbsp cornstarch
1 tsp almond extract
Directions
Put 4 large peaches (sliced) into pie crust.
Add 3 sliced peaches to a pan with sugar, water & corn starch. Cook until thickens at 375 in the oven. After it has thickened add the almond extract.
Pour over peaches in pie crust and refrigerate.
Watermelon Lemonade
Ingredients
2 Lemons, quartered
1 cup fresh mint leaves
1/2 medium seedless watermelon, rind removed and cut into chunks
1 cup vodka (Optional, I have never tried it with vodka, but I have friends that have and they love it, its really delicious without it though!)
Directions
squeeze lemons into a large pitcher, add squeezed lemon quarters. Add mint and sugar; mash with wooden spoon until mint is bruised and sugar is dissolved.
In a blender puree watermelon in batches until smooth, pour through a fine-mesh sieve into pitcher. You can also leave some of the chunks in there if you like. Stir to combine. (Refrigerate, covered, up to three days.) Add vodka, if using; serve over ice.
2 Lemons, quartered
1 cup fresh mint leaves
1/2 medium seedless watermelon, rind removed and cut into chunks
1 cup vodka (Optional, I have never tried it with vodka, but I have friends that have and they love it, its really delicious without it though!)
Directions
squeeze lemons into a large pitcher, add squeezed lemon quarters. Add mint and sugar; mash with wooden spoon until mint is bruised and sugar is dissolved.
In a blender puree watermelon in batches until smooth, pour through a fine-mesh sieve into pitcher. You can also leave some of the chunks in there if you like. Stir to combine. (Refrigerate, covered, up to three days.) Add vodka, if using; serve over ice.
Orange-Vanilla Milkshakes
Ingredients
1 can (6 oz) frozen orange juice concentrate
1/2 cup whole milk
1/4 to 1/2 cup sugar
1/2 tsp vanilla extract
1 cup ice cubes
Directions
In a blender combine orange juice, milk, sugar, vanilla, ice cubes and 1/2 cup water and blend until smooth. Serve immediately.
1 can (6 oz) frozen orange juice concentrate
1/2 cup whole milk
1/4 to 1/2 cup sugar
1/2 tsp vanilla extract
1 cup ice cubes
Directions
In a blender combine orange juice, milk, sugar, vanilla, ice cubes and 1/2 cup water and blend until smooth. Serve immediately.
Shrimp Salad with Apricots and Cucumber
Ingredients
1/4 Cup fresh lime juice
2 Tbsp vegetable oil
1 Jalapeno (ribs and seeds removed) minced
1 lb frozen, precooked shrimp, thawed, tails removed
4 apricots, pitted and cut into wedges
1/2 english cucumber, halved length wise and thinly sliced
2 scallions, thinly sliced
1/2 cup cilantro leaves
Salt and Pepper
Directions
In a medium bowl, whisk together lime juice, oil and jalapeno. Add shrimp, apricots, cucumber, scallions and cilantro; toss. Season with salt and pepper and serve immediately.
1/4 Cup fresh lime juice
2 Tbsp vegetable oil
1 Jalapeno (ribs and seeds removed) minced
1 lb frozen, precooked shrimp, thawed, tails removed
4 apricots, pitted and cut into wedges
1/2 english cucumber, halved length wise and thinly sliced
2 scallions, thinly sliced
1/2 cup cilantro leaves
Salt and Pepper
Directions
In a medium bowl, whisk together lime juice, oil and jalapeno. Add shrimp, apricots, cucumber, scallions and cilantro; toss. Season with salt and pepper and serve immediately.
Plum Oatmeal Crisp
Ingredients
1/2 Cup + 1 Tbsp All Purpose Flour
1 Cup + 2 Tbsp Packed light brown sugar
1/2 Cup Old fashioned oats (not quick cooking)
1/4 tsp salt
1/2 Cup (1 stick) Butter, cut into small pieces.
8 Ripe plums, cut into 1-inch pieces
Directions
Preheat oven to 375. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats and salt. Using a pastry blender (if you don't have one you can use two knives) cut in butter until coarse crumbs form.
In a shallow 2 quart baking dish toss plums with remaining 2 Tbsp sugar and Tbsp flour. Top with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown. 40-45 minutes. Allow to cool 20 minutes before serving.
1/2 Cup + 1 Tbsp All Purpose Flour
1 Cup + 2 Tbsp Packed light brown sugar
1/2 Cup Old fashioned oats (not quick cooking)
1/4 tsp salt
1/2 Cup (1 stick) Butter, cut into small pieces.
8 Ripe plums, cut into 1-inch pieces
Directions
Preheat oven to 375. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats and salt. Using a pastry blender (if you don't have one you can use two knives) cut in butter until coarse crumbs form.
In a shallow 2 quart baking dish toss plums with remaining 2 Tbsp sugar and Tbsp flour. Top with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown. 40-45 minutes. Allow to cool 20 minutes before serving.
Waffle Toppings
Berries & Cream
Toss 1/2 lb quartered strawberries with 1/4 cup sugar. Let sit until juicy, about 20 minutes. Whip 1/2 cup heavy cream with two tablespoons sugar.
Maple Walnut Sauce
In a small saucepan, combine 1 cup pure maple syrup and 1/2 cup chopped walnuts; heat over medium for about two minutes
Banana Caramel Sauce
In a large skillet, heat 1/2 cup sugar with 2 Tbsp water, dissolve sugar. Boil without stirring until golden brown. This takes about 7 minutes. Immediately add 1/2 cup heavy cream and two Tbsp butter. Continue cooking and stir until smooth. Add two thinly sliced bananas. Stir.
Blueberry Sauce
In a medium pan combine two cups blueberries with 1/4 cup sugar and 1 tbsp fresh lemon juice. Bring to a boil then reduce to a simmer and cook until most of the berries have burst. It will take 8-10 minutes.
Toss 1/2 lb quartered strawberries with 1/4 cup sugar. Let sit until juicy, about 20 minutes. Whip 1/2 cup heavy cream with two tablespoons sugar.
Maple Walnut Sauce
In a small saucepan, combine 1 cup pure maple syrup and 1/2 cup chopped walnuts; heat over medium for about two minutes
Banana Caramel Sauce
In a large skillet, heat 1/2 cup sugar with 2 Tbsp water, dissolve sugar. Boil without stirring until golden brown. This takes about 7 minutes. Immediately add 1/2 cup heavy cream and two Tbsp butter. Continue cooking and stir until smooth. Add two thinly sliced bananas. Stir.
Blueberry Sauce
In a medium pan combine two cups blueberries with 1/4 cup sugar and 1 tbsp fresh lemon juice. Bring to a boil then reduce to a simmer and cook until most of the berries have burst. It will take 8-10 minutes.
Tortilla Soup with Black Beans
Ingredients:
1 Tbsp Olive Oil
4 Garlic cloves, minced.
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained.
1 can (14.5 oz) chicken broth.. I use reduced sodium broth
1 10oz pack corn kernels
Salt & Pepper
1 Cup crushed tortilla chips (optional)
1 Tbsp fresh lime juice, save the extra limes for serving
Directions:
In a large pan heat oil on medium. Cook garlic and chili powder for about one minute. Add tomatoes WITH juice, beans, broth, corn and 1 cup water. Salt and pepper to taste
Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until soft, about two minutes. Remove from heat and stir in lime juice.
Serve with lime wedges and chips, optional.
1 Tbsp Olive Oil
4 Garlic cloves, minced.
1 tsp chili powder
2 cans (14.5 oz each) diced tomatoes in juice
2 cans (15 oz each) black beans, rinsed and drained.
1 can (14.5 oz) chicken broth.. I use reduced sodium broth
1 10oz pack corn kernels
Salt & Pepper
1 Cup crushed tortilla chips (optional)
1 Tbsp fresh lime juice, save the extra limes for serving
Directions:
In a large pan heat oil on medium. Cook garlic and chili powder for about one minute. Add tomatoes WITH juice, beans, broth, corn and 1 cup water. Salt and pepper to taste
Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until soft, about two minutes. Remove from heat and stir in lime juice.
Serve with lime wedges and chips, optional.
Sweet & Sour Sauce
This recipe has NO artificial coloring so the finished product will be a brownish color. Don't be fooled, its DELICIOUS!
Ingredients:
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Directions:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
Ingredients:
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water
Directions:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)
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